How to Cook Steak in a Pan: 8 Delicious and Easy Methods

I. Introduction

Steak is a timeless favorite of meat eaters around the world, and cooking it in a pan is a simple and delicious way to enjoy it in the comfort of your own home. In this article, we will explore eight different methods for cooking steak in a pan, ranging from the classic pan-seared to the flavorful chimichurri. Whether you are a steak aficionado or a novice cook, these techniques will help you achieve a perfectly cooked, juicy, and flavorful steak every time.

II. The Classic Pan-Seared Steak

When it comes to cooking steak in a pan, most people start with the classic pan-seared method. This approach is straightforward and great for beginners. Here are the steps:

1. Choose a good cut of steak, such as ribeye, sirloin, or filet mignon.
2. Season the steak with salt and pepper, and let it rest at room temperature for 30 minutes to an hour.
3. Heat a cast-iron skillet or a heavy-bottomed pan over high heat for a few minutes to get it smoking hot.
4. Add a small amount of oil or clarified butter to the pan and swirl to coat.
5. Carefully place the steak in the pan and cook for 2-3 minutes on each side, flipping only once.
6. Baste the steak with butter and herbs, if desired, during the last minute of cooking.
7. Let the steak rest for a few minutes on a cutting board before slicing and serving.

To achieve the desired level of doneness, use an instant-read thermometer to check the internal temperature. A rare steak should read 120-130°F, a medium steak around 135-145°F, and a well-done steak 150-160°F.

III. Reverse Sear Steak

If you want a more evenly cooked steak with a tender and juicy center, try the reverse sear method. This technique involves slow-cooking the steak in the oven first and then searing it in a hot pan to develop a flavorful crust. Follow these steps:

1. Preheat your oven to 250°F.
2. Season the steak with salt and pepper and place it on a wire rack on top of a baking sheet.
3. Bake the steak in the oven until the internal temperature reaches 10-15 degrees below your desired doneness.
4. Heat a skillet over high heat with oil or clarified butter.
5. Add the steak to the skillet and sear for 1-2 minutes on each side, until a brown crust forms.
6. Lift the steak with tongs and sear the edges for about 15 seconds each.
7. Baste with butter and herbs, if desired, and let the steak rest for a few minutes before cutting.

For a more even cook, use a meat thermometer to check the internal temperature.

IV. Butter Basted Steak

If you want to add extra flavor and moisture to your steak, try basting it with butter and herbs while cooking. This method is great for ribeyes and other well-marbled cuts. Here’s how:

1. Heat a skillet over medium-high heat.
2. Season the steak with salt and pepper and place it in the skillet.
3. Add a knob of butter, garlic, and thyme to the pan.
4. Cook the steak for 2-3 minutes on one side.
5. Flip the steak and baste it with the butter using a spoon.
6. Cook for another 2-3 minutes, basting every 30 seconds, until the steak is cooked to your liking.
7. Let the steak rest for a few minutes before serving.

V. Cast Iron Skillet Steak

A cast iron skillet is a great tool for cooking steak, as it can handle high heat and creates a beautiful crust. Here’s how to use it:

1. Season the steak with salt and pepper and let it rest at room temperature for 30 minutes to an hour.
2. Heat a cast iron skillet over high heat for a few minutes until it starts to smoke.
3. Use tongs to place the steak in the skillet.
4. Cook for 2-3 minutes on each side, until a brown crust forms.
5. Add a knob of butter, garlic, and thyme to the pan and baste the steak for a minute.
6. Transfer the skillet to the oven and cook for a few more minutes until the steak reaches the desired temperature.
7. Let the steak rest for at least 5 minutes before cutting it into slices.

To care for your cast iron skillet, wash it with warm water and a scrub brush, dry it thoroughly, and season it with a small amount of vegetable oil. Never soak it in water or use soap, as it can remove the seasoning.

VI. Marinated Steak

Marinating steak before cooking can help tenderize it and infuse it with flavors. Here’s a simple recipe for a basic steak marinade:

1. In a large bowl, whisk together 1/4 cup of olive oil, 2 tablespoons of soy sauce, 2 tablespoons of Worcestershire sauce, 1 minced garlic clove, and 1 teaspoon of black pepper.
2. Add the steak to the bowl and turn to coat.
3. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 24 hours.
4. Remove the steak from the marinade and pat dry with paper towels.
5. Preheat a skillet over high heat and cook the steak for 2-3 minutes on each side, until browned and cooked to your liking.
6. Let the steak rest for a few minutes before serving.

Be sure to choose the right marinade for your desired flavor profile. For example, use teriyaki sauce for an Asian-inspired dish, or a spicy BBQ marinade for a Tex-Mex twist.

VII. Steak Au Poivre

Steak Au Poivre is a classic French dish that features a tender steak coated in cracked black peppercorns and cooked in butter and brandy sauce. Here’s how to make it:

1. Season the steak with salt and press black peppercorns into both sides.
2. Heat a skillet over medium-high heat and add a tablespoon of butter.
3. Add the steak to the skillet and cook for 3-4 minutes on each side, until browned and cooked to your liking.
4. Remove the steak from the skillet and keep warm.
5. Add 1/4 cup of brandy to the skillet and bring to a boil, scraping the bottom with a wooden spoon.
6. Add 1/2 cup of beef broth and simmer for a few minutes until the sauce thickens and reduces.
7. Add a tablespoon of butter to the sauce and whisk until combined.
8. Plate the steak and pour the sauce over it.
9. Serve with a side of potatoes and a glass of red wine.

VIII. Chimichurri Steak

Chimichurri is a tangy and herbaceous sauce that goes well with grilled or pan-seared steak. Here’s how to make it:

1. In a food processor or blender, combine 1/2 cup of chopped parsley, 1/4 cup of chopped cilantro, 2 minced garlic cloves, 1/4 cup of olive oil, 2 tablespoons of red wine vinegar, 1/4 teaspoon of red pepper flakes, and salt to taste.
2. Pulse until a slightly chunky sauce forms.
3. Season the steak with salt and pepper and pan-sear it according to your preferred method.
4. Transfer the steak to a cutting board and let it rest for a few minutes.
5. Slice the steak and drizzle the chimichurri sauce over it.
6. Serve with a side of roasted vegetables and a glass of Malbec wine.

IX. Conclusion

There is no shortage of delicious ways to cook steak in a pan, and we hope this article has inspired you to try out new techniques in the kitchen. From the classic pan-seared to the tangy chimichurri, these recipes and tips will help you achieve a juicy and flavorful steak every time. Don’t be afraid to experiment with different seasonings, sauces, and sides to find your perfect combination.